heat the oven to 200c/fan 180c/gas 6. score a waist around 6 cored apples with a knife. put the apples into a small baking dish.
toss 50g sultanas with 1 tsp cinnamon and push them into the cored holes. add a small knob of butter to each. pour 100ml cider around and bake for 30 minutes, until the skin is loose.
whizz 3 tbsp plain flour with 4 tbsp demerara sugar and 60g hazelnuts in a food processor. add a knob of butter and whizz to the size of coarse breadcrumbs.
when the apples have been cooking for 30 minutes, slip the top piece of skin off each and sprinkle with the crumble mix, pressing it onto each apple. bake again for 30 minutes. serve with crème fraîche or custard.